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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 1/2 cup vegetable oil, plus more for the baking dish
- 3 1/2 cups Salsa Roja
- Twelve 6-inch corn tortillas
- 2 cups shredded queso blanco (1/2 pound)
- 2 cups shredded Monterey Jack cheese (1/2 pound)
- 3/4 cup minced onion
- 2 cups finely shredded green cabbage
- 2 plum tomatoes, finely chopped
Method
- Preheat the oven to 350.
- Lightly oil a 9-by-13-inch glass or ceramic baking dish.
- In a medium skillet, warm the 1/2 cup of vegetable oil over moderate heat.
- In another medium skillet, warm 1/2 cup of the Salsa Roja over moderate heat.
- Using tongs, dip the tortillas in the oil, coating both sides, until softened, about 5 seconds.
- Coat each tortilla with the Salsa Roja and transfer to a plate, stacking the tortillas on top of each other.
- In a medium bowl, mix the queso blanco with the Monterey Jack.
- Set a tortilla on a work surface and spoon 1/4 cup of the cheese and about 1 tablespoon of minced onion in the center.
- Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down.
- Repeat with the remaining tortillas, cheese and onion.
- Pour the remaining 3 cups of Salsa Roja over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top.
- Bake the enchiladas for 25 minutes, or until heated through and the sauce is bubbling.
- Scatter the cabbage and tomatoes over the enchiladas and serve hot.
